Tuesday, December 10, 2013

Cream Cheese Almond cookies

A yummy new cookie, I put together with a variation from a rugelach dough!

2 cups flour
1/2 tsp salt
3/4 cup powdered sugar
1/4 cup vanilla sugar
2 sticks cold butter, cubed
1 (8oz) package cold cream cheese, cubed
1 egg yolk
1 tsp vanilla
1/2 tsp almond extract
squeeze of orange juice

In a food processor quickly blend flour, salt and sugars.   (Just use a cup of powdered sugar if you don't have vanilla sugar).     Add butter and cream cheese and pulse until crumbly - about 12 pulses.     Whisk together egg yolk and flavorings and add, then run food processor until dough forms.

Split dough into four pieces, and roll out between parchment paper.    Chill (I put mine out on my porch in December).     Then cut with round cookie cutters.   (I used the mouth of a standard canning jar).  Transfer each round to a parchment lined baking pan.

Place a small (about 2 tsp) bit of marzipan onto one side of the round, then fold and seal the half moon.   I pressed one sliver of almond into the top of each cookie for easy identification as an almond cookie. 

Bake at 375 for 15-20 minutes, until lightly browned.   Immediately sprinkle with powdered sugar and cool completely before transferring to a storage container.  

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